Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Panaforte
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Panaforte
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Panaforte
FROM CHEF DALE MACKAY
Ingredients
| ⅓ | cup CO-OP GOLD Cocoa Powder | |
| 2 | cups toasted chopped CO-OP GOLD Nuts | |
| 1 | cup CO-OP GOLD Flour | |
| ¼ | cup citrus zest | |
| ¼ | cup candied ginger, chopped | |
| 1 | tablespoon cinnamon | |
| 1 | tablespoon ground ginger | |
| 1 | teaspoon fresh ginger, grated | |
| ½ | teaspoon fresh nutmeg | |
| 1 | teaspoon ground black pepper | |
| 1 | cup of dark chocolate, chopped then melted | |
| 1 | cup sugar | |
| 1 | cup CO-OP GOLD Honey |
Directions
Preheat the oven to 325° F. Grease and dust with cocoa powder and line a nine-inch cake pan. In a large bowl, combine the nuts, cocoa powder, flour, citrus zest, candied ginger and spices. Pour in the melted chocolate and mix it all together. Put the sugar and honey into a pot and heat to 115° C. Pour the honey syrup into the bowl and mix it while making sure to combine it all thoroughly. Scrape into the cake pan and with wet hands, press the mixture down into the pan and to the edges. Bake for 35 to 40 minutes.
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